LIVE THREAD! HAPPY NEW YEAR WEEKEND!!-Resolutions?Recipes? Family? Plans? Hopes? Dreams? Share here!

All our wonderful friends!! ^ | 12/30/05 | Jim Robinson, for bringing us together!

[Txsleuth]

PLEASE post recipes...that is one of my favorite things to find on these 3 day long LIVE threads..and I have written down all of the yummy ones I have seen so far...

[Beagle8U]

I don't think I would have posted anything to be deleted.

If I did something wrong I wish someone would say what the hell it was??

[AmericanDave]

At least it was chilly enough this morning to start a fire in the fireplace (in San Antonio).

Happy New Year!

[varina davis]

Here is my best Pork and Sauerkraut recipe:

CROCKPOT SAUERKRAUT AND DUMPLINGS

1 small pork roast, fat trimmed and quartered, or meaty pork short ribs

3 to 4 cans of Bush's Bavarian Sauerkraut (my personal favorite)

3 tablespoons brown sugar

1 Golden Delicious apple, chopped

1 small potato, chopped

Bisquick Biscuit mix for dumplings

Toasted bread crumbs

Add first 5 ingredients to crockpot (no need to brown meat first) and cook on HIGH for about 6 hours. Check after a couple of hours and add a very small amount of water if needed, and stir well. Stir well again about half-way through cooking time.

When sauerkraut is done, follow package directions for dumplings and drop by large spoonfuls into bubbling pork and sauerkraut and cover for time suggested on package. Toast bread crumbs, stirring constantly over medium-low heat in a tablepoon of butter or margarine in small skillet.

Serve pork and sauerkraut with fluffy dumplings on the side and sprinkle golden toasted bread crumbs over dumplings. Serve with cold applesauce or Waldorf salad. It doesn't get any better than this!

[Sally'sConcerns]

Oops! I may have read the post number wrong on a subsequent reply to post 616 (or 617) which has been deleted. That's what I get for being up all night last night and trying to do my best to stay up late enough tonight where I don't wake up wideawake at 3:00 in the morning.

Don't worry, it's me who's foncused and not you. Sorry about that and I promise to do my best to do better for the rest of the night.

[paulat]

I have to admit it, once and for all....that this stuff about "folding" is just so much "greek to me"....

I have NO CLUE what you are talking about...and I have even read your advertisments....

#1...Sorry about the fridge...I got tired just listening to what you had to go through!!

#2...Here's an explanation from the Stanford site:

What this means is that the work units we process fold models of proteins a gazillion ways, so scientists can identify the "bad patterns." What we are doing is creating a massive database of all kinds of foldings.

Let me know if I am still not making sense.

[paulat]

Sorry #616 was my fault...I screwed up on the "foldings" post and asked the Admin Mod to delete it so I could re-post.

[MEG33]

LOL!

[dfwddr]

Nice post, but there seem to be fewer red elements in that screen shot. Have you been snacking again ?? LOL

[Txsleuth]

My mouth was watering as I read your recipe...

I, too, love Bush's Bavarian Kraut...

When my kids were little we went to New Braunfels, Texas..which is a German populated area of Texas...and they had a restaurant that had a casserole with sausage, Bavarian type kraut and muenster cheese...

My kids still talk about that casserole and they are grown now...

BUT, I bet they would love this recipe also.

[MinuteGal]

When I dined at Mader's, the famous German restaurant in Milwaukee, a waitress was walking around the dining tables serving hot sauerkraut balls as appetizers. I tried one with some trepidation.....but boy, they really schmack gut!

Leni

[Rte66]

Lovely, lovely Happy New Year card, Miss MEG33. And fireworks -- the safe kind! Thank you!

HAPPY NEW YEAR to you, too!

[Beagle8U]

Ok..I won a contest with this one...

Deep Fried Venison

Venison steak or loins sliced about 1/2" thick

Trim all fat and grizzle and cut into aprox. 1" squares

Dip in basic eggwash ( eggwash= 1-2 eggs in 1-2 cups milk, beaten)

Roll in spiced flour and pat off excess ( too much flour will cause the oil to burn)

I like salt, black, and a lil red pepper for spices but you may add a lil garlic powder if you wish

Deep fry in hot oil until golden brown ( I like peanut oil, but use your fav.)

Drain on paper towel as you would fried chicken

Serve with your favorite dipping sauce

I like Ortega mild or med. taco sauce but try anything that sounds good.

Make plenty....they go fast

If you don't have venison you may use beef or even pork

[dfwddr]

and I'll be trying these out this week. :)

Let me know how you like them. I was unsure at first, but now when we're hosting something, those are the first thing people ask for.

[paulat]

Nice post, but there seem to be fewer red elements in that screen shot. Have you been snacking again ?? LOL

It was YOUR recipe, dude....LOL!!!

[Rte66]

Love it! I saw the original and have enjoyed the replays over the years, too. Hysterical. Thank you!

[pandoraou812]

may the new year bring us all health, happiness & joy.

[paulat]

I quoted you in #632

[Txsleuth]

It does make more sense...thanks.

Sorry I wore you out with my story about the fridge.

[Teófilo]

I am sorry. I'm already running the SETI @ Home screensaver. I have no leftover CPU time after trying to catch ET phoning here. Sorry! :-)

-Theo